Easy Chickpea and Spinach Curry

Craving something warm, flavorful, and shockingly easy to make? This Chickpea and Spinach Curry is about to become your go-to weeknight meal. It’s comforting, packed with protein and greens, and comes together in one pan with pantry staples. Plus, it’s so wallet-friendly you’ll want to send it a thank-you card.

Whether you’re dipping your toe into plant-based meals or just need a dinner that won’t stress you out, this creamy curry delivers bold flavors without the fuss.

Key Ingredients That Make This Chickpea and Spinach Curry Shine

This isn’t your bland takeout imitation—each ingredient in this dish brings something special to the table (literally).

• Chickpeas: These humble legumes are the protein-packed base of the dish. They’re filling, hearty, and soak up flavor like a dream.
• Coconut Milk: The secret to that dreamy, creamy texture. It adds richness and tempers the spices beautifully.
• Aromatic Trio (Onion, Garlic, Ginger): The base of any good curry—this trio brings depth and warmth.
• Spinach: Adds color, nutrients, and a fresh pop to balance the creamy curry.
• Spices (Garam Masala, Turmeric, Cumin, etc.): The spice mix is what turns basic ingredients into something truly crave-worthy.

How to Make Chickpea and Spinach Curry

This Chickpea and Spinach Curry is flavorful, nutritious, and easy on the wallet.

• 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
• 1 can (14 oz) coconut milk
• 4 cups fresh spinach (or 1 package frozen spinach, thawed and drained)
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp chili powder (optional, for heat)
• Salt to taste
• Fresh cilantro, chopped (optional, for garnish)
• Cooked rice or naan bread for serving

Prepare Ingredients:

• Drain and rinse the chickpeas.
• Chop the onion, mince the garlic, and grate the ginger.

Sauté Aromatics:

• In a large pan, heat the vegetable oil over medium heat.
• Add the cumin seeds and let them sizzle for a few seconds.
• Add the chopped onion and sauté for about 5-7 minutes until golden brown.
• Stir in the minced garlic and grated ginger and cook for another minute.

Add Spices:

• Add the ground turmeric, ground coriander, ground cumin, garam masala, and chili powder (if using).
• Stir well to coat the onions with the spices.

Cook Tomatoes:

• Add the diced tomatoes to the pan.
• Cook for about 5 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.

Add Chickpeas and Coconut Milk:

• Add the drained chickpeas and coconut milk to the pan.
• Stir well to combine and bring the mixture to a simmer.

Add Spinach:

• If using fresh spinach, add it to the pan and cook until wilted (about 3-4 minutes).
• If using frozen spinach, make sure it’s thawed and drained before adding it to the pan. Cook for about 5 minutes.

Season and Serve:

• Season with salt to taste.
• Garnish with fresh cilantro if desired.
• Serve hot with cooked rice or naan bread.

Ways to Enjoy This Chickpea & Spinach Curry

Not sure how to serve it? Here are a few deliciously adulting-approved ideas:

• With Steamed Rice: The classic combo. White, brown, jasmine, or basmati—pick your fave.
• Scoop It Up with Naan: Soft, pillowy naan is perfect for soaking up that saucy goodness.
• Curry Bowl: Make a power bowl by pairing it with quinoa, roasted veggies, or even sweet potatoes.
• Leftover Magic: Slap it in a wrap or eat cold over greens for a next-day lunch.

Tips for Storage, Nutrition & Swaps

Storage Tips:

• Lasts up to 4–5 days in the fridge.
• Freezer-friendly! Just portion it into containers and freeze for up to 2 months.
• Reheat on the stove or in the microwave (add a splash of water if it thickens too much).

Nutritional Notes:

• Naturally vegan and gluten-free
• High in plant-based protein and iron
• Coconut milk adds healthy fats (but you can use light coconut milk for a lower-cal option)

Swaps & Add-ins:

• No coconut milk? Sub with cashew cream or a non-dairy milk + a tablespoon of nut butter for creaminess.
• Add diced sweet potato or bell peppers for extra veg.
• Don’t love spinach? Kale works too!

Why This Recipe Is a Weeknight Win

✅ One pan, minimal cleanup
✅ Pantry staples only
✅ Hearty enough for meat-eaters
✅ Loaded with nutrition
✅ Fully customizable

This Chickpea and Spinach Curry is what you make when you want something wholesome and satisfying but don’t feel like spending an hour in the kitchen. Perfect for busy weeknights, meatless Mondays, or impressing your friends with your totally chill but secretly powerful adulting skills. It’s healthy comfort food that’s easy enough for beginners but tasty enough to keep in your regular rotation.

Now grab your cumin seeds and let’s curry on.

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